Make-Ahead Mashed Potatoes

Victoria Fincher


Recipe by Amanda Sauer (University City, Missouri), courtesy of Taste of Home magazine.

★★★★★ 1 vote
25 Min
40 Min


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3 lb
potatoes, cubed
1 pkg
(8 oz.) cream cheese, softened
1/2 c
sour cream
1/2 c
butter or margerine, cubed
1/4 c
1 1/2 tsp
onion powder
1 tsp
1 tsp
garlic powder with parsley
1/2 tsp
bacon strips, cooked & chopped
1 c
shredded cheese
green onions, chopped

How to Make Make-Ahead Mashed Potatoes


  • 1Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.
  • 2Transfer potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use
  • 3Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through

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